Quandong Coulis Recipe
Tart and tangy Australian quandong coulis
Prep time: 5 minutes
Cook time: 15-20 minutes
Total time: ~ 25 minutes
Makes: 1 cup
This isn’t a thin drizzle-style syrup, but smooth, glossy, and naturally thick. Quandong fruit is exceptionally high in natural pectin, which means it thickens beautifully as it cooks, even with very little reduction.
Rather than fighting this, the coulis is gently balanced with lemon juice and a touch of sweetness, allowing the fruit’s natural structure to create a luxurious, spoon-coating texture. The result is a vibrant, tart sauce that holds its shape while still feeling silky and refined on the palate.
If the coulis thickens further once chilled (which is completely normal), it can be lightly warmed and loosened with a splash of water – a reminder of just how powerful and special this native fruit really is.
Ingredients
1 cup dried quandong halves
3 cups water
3 tablespoons brown sugar (to taste)
1–2 tablespoons lemon juice
Hot water, as needed (for thinning)
Method
1. Soften the dried quandongs
Place the dried quandongs and 2 cups of water into a saucepan and bring to the boil. Reduce to a simmer and cook for 15–20 minutes, or until the fruit is very soft.
2. Blend
- Once the quandongs are softened, and the water absorbed, turn off the heat and add the remaining 1 cup of water.
- Pour the quandongs and water into a food processor or NutriBullet and blitz until smooth
3. Sieve & reduce
Push the mixture through a fine sieve to remove fibres. Return the strained liquid to the saucepan and gently warm. Sweeten to taste with the sugar.
4. Texture
If the syrup is very thick, whisk in hot water a tablespoon at a time until it flows easily from a spoon. Stir in the lemon juice, then set aside to cool completely.
To serve
Best served slightly warm with loved ones, either:
on icecream
on scones or cake
stirred through a cheesecake (like this Quandong cheesecake)
Texture guide:
When warm, it should resemble maple syrup; when cold, thick pouring cream.
Quandong Notes
Our dried quandong halves won’t be available until late 2026.
In the meantime, dried quandong can sometimes be sourced through specialty suppliers. As with all native ingredients, tartness varies – always taste and adjust sugar as you go.
Quandong flavour is personal. If you prefer your quandongs sweeter, simply add a little more sugar. Taste, adjust, and make it yours.
